Conventional thermal pasteurisation (90 °C and 30 s), high pressure processing (HPP: 600 MPa, 4 °C and 300 s), ultrasound processing (US: 50 °C, 750 W and 36 min) and microwave processing (MW: 800 W, 80 °C and 70 s) were evaluated by examining their effects on the sensory and nutritional qualities of mandarin juice. The treated samples had <2 log CFU/mL total aerobic bacteria, which is equivalent to microorganism inactivation. Sugar and acid components were almost constant for all the treated mandarin juices, and no differences between treatments were perceptible. However, the mandarin juice treated with novel technologies maintained better colour (L*, a* and b*), nutritional value (ascorbic acid, total phenolic, total carotenoid content and phenolic components) and aroma than the thermally pasteurised one. This study showed that US, MW and HPP are good novel processing techniques to inactivate microorganisms and maintain the sensory and nutritional quality of mandarin juice.

常规热巴氏灭菌（90°C和30 s），高压处理（HPP：600 MPa，4°C和300 s），超声处理（US：50°C，750 W和36分钟）和微波处理（MW：通过检查800 W，80°C和70 s对橘子汁的感官和营养品质的影响来评估。处理过的样品中总需氧菌<2 log CFU / mL，相当于微生物失活。对于所有处理过的柑桔汁，糖和酸成分几乎恒定，并且在处理之间没有差异是可察觉的。然而，与热巴氏杀菌的果汁相比，用新技术处理的柑桔汁具有更好的颜色（L *，a *和b *），营养价值（抗坏血酸，总酚，总类胡萝卜素含量和酚成分）和香气。这项研究表明，美国